Archive for the ‘* Best Value $1 or Less per Serving’ Category
Pasta with Tomatoes & Mozzarella
June 14, 2018 Lee
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Pasta with Tomatoes & Mozzarella

Sounds like another delicious pasta recipe to test out. On my to cook list.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 clove garlic, smashed and finely minced
  • 1 kilo tomatoes, chopped, (2 lbs)
  • 250 grams Mozzarella Cheese, diced in 1/2 inch pieces, (1/2 lb)
  • 1/2 cup fresh basil, coarsely chopped
  • 1/2 cup extra virgin olive oil
  • salt and black pepper, to taste
  • 500 grams dry short pasta, like medium shells, spirals, etc., (1 lb)

Instructions
 

  • Add the first 5 ingredients to a large mixing bowl. Toss together to coat everything with the oil. Season with salt and pepper as desired. Set aside to let the flavors combine.
  • While the tomato mixture is set aside, cook the pasta in a pot of salted boiling water until tender. Drain well.
  • Toss the pasta with the tomato mixture to combine.
  • Serve as a light dinner with garlic bread if desired.

Notes

The cheese would be the only big expense here. About 140 Baht for 200 grams, just going with the 200 instead of 250 grams, for 6 servings, this is about 73 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA
Pasta with Tomatoes & Anchovy Butter
June 14, 2018 Lee
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Pasta with Tomatoes & Anchovy Butter

Great sounding dish. I am looking forward to making this, on my to cook list for sure.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 250 grams dry spaghetti, or fettuccine, (1/2 lb)
  • 1/4 cup butter, 1/4 block, (1/2 stick)
  • 2-3 anchovy fillets, in olive oil, drained
  • 4 cloves garlic, peeled, sliced
  • 1 kilo medium fresh tomatoes, quartered, (2 lbs)
  • salt and pepper, as desired
  • fresh herbs, such as parsley or chives, chopped

Instructions
 

  • Cook the pasta in a pot of boiling salted water until just tender. Reserve 1/2 cups of the pasta water then drain the pasta.
  • While the pasta is cooking, heat the butter in a large non stick pan, when hot, add the anchovies and garlic. Cook and stir often, mashing up the anchovies, they dissolve into the butter, until the garlic is tender, about 4-5 minutes.
  • Add the tomatoes and season with salt and pepper as desired, stir occasionally and cook down the tomatoes until they are falling apart, about 10 minutes or so.
  • Add the pasta to the pan plus the reserved pasta water and toss with the tomatoes. Cook until the all the pasta is coated with the butter sauce and the pasta is heated through.
  • Sprinkle in the herbs and mix together.
  • Serve.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA
Scrambled Eggs with Spinach & Parmesan
June 13, 2018 Lee
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Scrambled Eggs with Spinach & Parmesan

Sounds like an easy and quick dish for breakfast, lunch, or light dinner. On my to cook list and I will sort out the fresh to frozen spinach as well.
Print Recipe
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 1 serving

Ingredients
  

  • 2 eggs, chicken
  • salt and black pepper, as desired
  • 1 teaspoon olive oil
  • 3 cups fresh baby spinach, I will determine frozen as well
  • 1-2 tablespoons Parmesan cheese, grated
  • red pepper flakes, as desired

Instructions
 

  • Crack the eggs into a small, season with salt and black pepper as desired, whisk and set aside.
  • In a non stick pan, heat the oil, then add the spinach and cook until wilted, mixing often. about 1 minutes.
  • Pour in the whisked eggs and stir to mix in, cook for a bout 1 minute, stir occasionally until the eggs are just set.
  • Stir in the cheese, and when mixed, transfer to a plate and sprinkle with red pepper flakes as desired.
  • Enjoy with some toast on the side if desired.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Oyster Mushroom Pasta
June 11, 2018 Lee
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Oyster Mushroom Pasta

Sounds like a delicious use oyster mushrooms. Common ingredients. On my to cook list.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams dry linguine, or fettuccine, or spaghetti, (1 lb)
  • 1/2 cup butter, 1/2 block, (1 stick)
  • 500 grams fresh oyster mushrooms, (1 lb)
  • 1/3 cup fresh parsley, chopped
  • salt and pepper, to taste
  • 2/3 cup whipping cream
  • 4 spring onions, sliced, white and green parts
  • 1/4 cup Parmesan cheese, grated

Instructions
 

  • Prep the mushrooms by cutting off the root ends, give a quick rinse and squeeze out the excess water. Just use your fingers and pull the mushrooms into 2 to 3 pieces, and for any large pieces, go ahead and cut those in half.
  • Cook the pasta in a pot of salted boiling water. Cook until just tender. Drain.
  • While the pasta is cooking, melt the butter in a large non stick pan on medium heat. When the butter is melted, add the mushrooms. Cook and stir often until the mushrooms are good and wilted and starting to brown.
  • Mix in the parsley and season to taste with salt and pepper. Cook to wilt the parsley, about 1 minute.
  • Stir in the cream and bring to a boil, stirring until the sauce thickens.
  • Pour the mushroom sauce into the pasta, and toss to mix together.
  • Add the spring onion and cheese and mix together.
  • Serve as a side dish with any meal. Enjoy.

Notes

Low cost.
Variants: 1. Use any long or short pasta you desire. 2. Use any type of mushrooms you desire.
Adapted from an internet recipe. 
* Best Value $1 or Less per Serving,MUSHROOMS,PASTA,SIDES
Sumac Fried Eggs
June 9, 2018 Lee
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Sumac Fried Eggs

Adapted from an internet recipe.
This sounds good, and as I understand it, Lebanese in origin. USE ONLY store bought dried sumac. On my to cook list and soon. This is presented in two ways, the first way is sumac at the end, the second way is to flavor the oil with sumac, please let me know your comments.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Lebanese
Servings 2 servings

Ingredients
  

  • 3 tablespoons olive oil
  • 1 red chili, seeded and sliced thin
  • 3 cloves garlic, peeled, thinly sliced
  • 4 eggs
  • sea salt
  • dried sumac, as needed

Instructions
 

First Method

  • Heat the oil in a large non stick pan on medium heat, when hot, add the chili and garlic, saute, stirring often, until the chili is soft and the garlic browned, do not over cook the garlic or it may result in a bitter taste. Remove the garlic and chili leaving the oil in the pan.
  • Crack eggs into the pan and season with sea salt to your liking. Gently move the move the eggs around with your spatula, the goal is sunny side up, firm whites, but browned and crispy sides and bottom. The yolk should be runny. You may need to cook these in batches, 2 eggs at a time.
  • Place one to two eggs on a plate, sprinkle with the garlic and chili mixture, and a light pinch of sumac.
  • Serve with sides of your choice, rice would be good.

Second Method

  • Heat the oil in a large non stick pan on medium heat, when hot, add a tiny pinch of sumac, then the chili and garlic, saute, stirring often, until the chili is soft and the garlic browned, do not over cook the garlic or it may result in a bitter taste. Remove the garlic and chili leaving the oil in the pan.
  • Crack eggs into the pan and season with sea salt to your liking, and just a tiny pinch of sumac. Gently move the move the eggs around with your spatula, the goal is sunny side up, firm whites, but browned and crispy sides and bottom. The yolk should be runny. You may need to cook these in batches, 2 eggs at a time.
  • Place one to two eggs on a plate, sprinkle with the garlic and chili mixture, and a tiny pinch of sumac as desired.
  • Serve with sides of your choice, rice would be good.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,: LEBANESE,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Creamy Mushroom Pasta
June 9, 2018 Lee
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Creamy Mushroom Pasta

This is a simple and basic dish, made with what you have, how much of what you would like to use. Easily tailored to make this your own creation, or to change it each time you prepare it.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 0

Ingredients
  

  • butter
  • pasta, type and amount is up to you
  • 1-2 handfuls fresh mushrooms, sliced, button or Shiitake would be nice
  • 1-2 splashes whipping cream
  • fresh chives, chopped
  • Parmesan cheese, grated, be generous here
  • salt and pepper, as desired

Instructions
 

  • Melt the butter in a large non stick pan, about 2-4 tablespoons would be nice. When melted, add the sliced mushrooms and saute them until nicely browned.
  • While the mushrooms are cooking, cook the pasta in a pot of boiling salted water. Cook until the pasta is just tender, then drain.
  • When the mushrooms are browned, add a splash or two of whipping cream and mix in, then add the pasta and mix that in. Then add a big generous amount of Parmesan and mix that in.
  • Plate, top with additional Parmesan as desired and some fresh chopped chives for garnish. Enjoy.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,MUSHROOMS,PASTA
Chicken Salad with Green Olives
June 8, 2018 Lee
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Chicken Salad with Green Olives

Adapted from an internet recipe.
This is an excellent tasting salad with just chicken, green olives, celery, and spring onions with a mustard mayo dressing. I made this on 20 Aug 2018, very well liked by the family. This is a 2 for 1 recipe, we are going to cook the chicken and make broth at the same time for use in other recipes. And the chicken we are going to use, thighs, which are very flavorful. The cook and passive times are based on making the broth and getting some nice juicy chicken as well.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours 20 minutes
Course Side
Cuisine American
Servings 6 servings as a side

Ingredients
  

  • 3 cups chicken thighs, cooked and chopped, 8 was perfect
  • 1 cup celery, diced
  • 1 cup green olives with pimento, sliced
  • ½ cup spring onion, sliced
  • â…” cup mayo
  • 2 teaspoons olive juice, from the jar
  • 2 teaspoons lemon or lime juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon celery seed, optional
  • black pepper, as desired

To make the Broth

  • 8 chicken thighs, bone in and skin on
  • 1 bunch spring onion, chopped
  • 1 bunch fresh coriander, chopped
  • palmful black peppercorns
  • water, as needed

Instructions
 

To cook the Chicken and make Broth

  • Now I have a lot of time on my hands and put a lot of care into what I make. So for this I started with 8 fresh chicken thighs, bone in and skin on.
  • For the broth, I went with what I had on hand, a bunch of spring onions and a bunch of cilantro. Chop those and add to the pot with the chicken. Add a palmful of black peppercorns. (You can certainly use trinity if you desire.)
  • I needed 2 quarts of broth for another recipe, so I added 2 1/2 quarts of water to the pot. Bring the pot to a boil, then reduce heat to a simmer. Simmer for an hour and check the chicken, cut a thigh in half, it will be cooked through and tender.
  • Remove the pot from the heat and set aside to cool to room temperature, leaving the chicken in the broth. can take a few hours to cool. This is the important step for juicy chicken. After a few hours when the broth has cooled, remove the chicken. Remove the skin and bones from the chicken, your hands work perfect for this. Chop the chicken. Strain the broth and place that in the fridge for another recipe.

For the Salad

  • In a bowl, whisk together the mayo, mustard, olive juice, lemon or lime juice, and the celery seed. Taste and season with black pepper as desired.
  • Add the chopped chicken to a large mixing bowl,
  • Add the celery, spring onion, and most of the dressing to the chicken.
  • Gently mix to coat everything, add the rest of the dressing as needed until everything is coated well but not dripping in dressing.
  • Now gently fold in the olives and mix until they are distributed and lightly coated with dressing.
  • Cover and place in the fridge for several hours before serving with crackers. Enjoy.

Notes

Low cost per serving.
Variant: 1. Use 3 cans of chicken (10 oz / 283 g each), drained, in place of cooking the chicken from scratch.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Sides - Salads
Fried Oysters
June 8, 2018 Lee
1 Comment

Fried Oysters

Adapted from an internet recipe.
Excellent as written, and can be tailored in many ways. I will be using the smaller oyster meat, larger than what Tesco offers and what I use is sourced from a local fisherman. Links to the shortcuts are listed in the Recipe Notes section.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • 1 pint oyster meat, drained, (2 cups)
  • ½ cup all purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 eggs, lightly beaten
  • ¾ cup fine breadcrumbs, and as needed, Shortcut
  • lard, or cooking oil, as needed, Shortcut

Instructions
 

  • Heat some lard or cooking oil of your choice in a large non stick pan, you want about 1/2 inch or so for shallow frying, no need to deep fry these. Heat to just before smoking.
  • In a shallow bowl, mix together the flour, pepper, and salt. Add the eggs to another shallow bowl and lightly beat them. Place the breadcrumbs in another shallow bowl. The pan is to my left out of view, so you can see the progression from right to left.
  • Coat the oysters in flour, then coat with egg, then coat with breadcrumbs.
  • Place in the hot oil, but do not over crowd the pan, work in batches, and cook until golden brown.
  • Turning the larger ones if not covered in oil.
  • Drain on paper towels.
  • Serve with a dipping sauce as desired and sides of your choice. Enjoy.

Notes

I get fresh shucked oysters, about a pint, for 50 Baht, with no math involved this is low cost for 4 servings.
Shortcuts: Rendering Lard, Bread Crumbs.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Oysters
Oyster Thai Omelet
June 7, 2018 Lee
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Oyster Thai Omelet

Rrayada Thayer, Thailand.
Thai omelets are generally airy and fluffy cooked eggs, not folded over. This is quick and easy, served with rice on the side, a simple and filling meal for 3-4 people. Oyster meat, these are small oysters, the meat is 1 to 1½ inches long, is mixed into the eggs before going into the pan, and is delicious. My wife made this today, 7 June 2018 for breakfast for herself, her mother, and I.
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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Thai
Servings 3 people

Ingredients
  

  • 4-5 eggs
  • 1½ teaspoons fish sauce, OR use a pinch of salt
  • 1 cup oyster meat, add more to your liking if desired
  • 2-3 spring onions, chopped, green and white parts
  • cooked rice, for serving
  • cooking oil, as needed

Instructions
 

  • Put a wok or non stick pan on high heat and add about ½ cup of cooking oil. For a non stick with the rounded sides, a 10 inch pan is perfect and you want about ¼ inch of oil on the bottom of the pan.
  • While the pan is heating, break eggs into a bowl. Add the fish sauce to the eggs, and beat with a fork until frothy. Add the oyster meat and spring onion, and mix that in.
  • When the oil just starts to smoke, turn the heat to low and quickly pour in the beaten eggs, it will fluff before your eyes.
  • Using a spatula, spread the oysters out a bit, they normally collect in the center, then lift the edges to get the liquid part of the eggs onto the pan, do this several times.
  • Keep checking the bottom and when getting nice and browned and set well (remember, from pouring into the pan to flipping takes only 45 seconds to a minute) flip the omelet over, move the loose oysters onto the omelet, 20-30 seconds later, the bottom should be browning nicely. Here the eggs are set well on the top, and ready for flipping.
  • Flipped, and some stray oysters being moved around a bit on to the omelet.
  • Slide from the pan onto a plate and serve with rice on the side.
  • Place the omelet in the center of the table, give a bowl of hot rice to each person, enjoy.

Notes

Low cost.
Variants: 1. Add a few drops of lime juice or vinegar for a even more fluffier omelet.
* Best Value $1 or Less per Serving,: THAI,EGGS - ALL,Eggs - Chicken,SEAFOOD - ALL,Seafood - Oysters
Dill Thai Omelet
June 7, 2018 Lee
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Dill Thai Omelet

Thai omelets are generally airy and fluffy cooked eggs, not folded over. This is quick and easy, served with rice on the side, a simple and filling meal for 4-6 people. The eggs are mixed into the fresh dill before going into the pan, and is a brilliant flavor. I seen my wife make this a few weeks ago, and she learned this from her sister.
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 4-5 eggs, chicken or duck
  • handful fresh dill, chopped
  • salt, as desired
  • cooking oil, as needed
  • fresh dill, for serving
  • cooked rice, for serving

Instructions
 

  • Put a wok or non stick pan on high heat and add about 1/2 cup of cooking oil. For a non stick with the rounded sides, a 10 inch pan is perfect and you want about 1/4 inch of oil on the bottom of the pan.
  • The chopped dill in the bowl is for the omelet, the sprigs of dill are for serving. The eggs, farm fresh.
  • While the pan is heating, break eggs into a bowl. Add the salt and beat with a fork until frothy. My wife is beating the eggs at light speed here.
  • Pour the eggs into the bowl with the dill and mix together.
  • When the oil just starts to smoke, turn the heat to low and quickly pour in the beaten eggs, it will fluff before your eyes. The dill will end up on the top, no worries.
  • Using a spatula, spread the dill out if it is clumped in the center, then lift the edges to get the liquid part of the eggs onto the pan, do this several times from all sides.
  • The bottom is evened out, the dill is spread out, just cooking to set the egg.
  • Keep checking the bottom and when getting nice and browned and set well (remember, from pouring into the pan to flipping takes only 45 seconds to a minute) flip the omelet over, 20-30 seconds later, the bottom should be browning nicely.
  • When the bottom is browned, flip again to put the dill on the top.
  • Remove from the pan to a plate and serve with rice on the side. Here, this is garnished with fresh dill on the side as well.

Notes

Low cost.
Variants: 1. Add a few drops of lime juice or vinegar for a even more fluffier omelette.
Recipe provided by my wife's sister.
Thailand.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,: THAI,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Eggs - Duck